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Bride Pie

Parboil some veal sweetbreads and pieces of lamb in water, and cut them into slices. Mix with them some slices of blanched ox palate, streaky bacon, a pint of oysters, and some roast chestnuts, and season with salt, mace, and nutmeg. When the pie-dish is full, lay slices of butter on the top of it, cover it with paste, and bake. When done, lift up the lid, and put into the pie four raw eggs beaten up with a little butter, the juice of a lemon, and a glass of sherry.